All dishes:

Salads

Zucchini salad

Main meals

Seafood gumbo

United States. Louisiana.
Gumbo : a vegetable stew (celery, onion, bell pepper) with a thick, highly aromatic broth, to which seafood (typically crab, shrimp, or lobster) or meat (quail, duck, chicken, and smoked meats like andouille, ham, sausage) is added at the end of cooking.
Dish usually served with rice.

Shellfish and Seafood

Bay scallops with fresh cream

Shellfish and Seafood

Grilled prawns with spices

Salads

Thai beef salad

Slices of marinated grilled beef served with crunchy vegetables, fresh herbs (mint, coriander), red onions, and a spicy Thai dressing made with lime juice, fish sauce, and chili.

Sheep and Goats

Lamb shank with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

Sheep and Goats

Shoulder of lamb à la boulangère

Boulangere : studded with garlic cloves.

Sheep and Goats

Roast baron of lamb with herbs

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.

Appetizers

Spiny lobster butter canapé

Spiny lobster butter : spiny lobster meat with butter.

Sea fish

Sea bream tartare with citrus

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Veal

Cushion of veal with mushrooms

Desserts

Mirabelle plum tart

Sea fish

Grilled sea bream a l’unilateral with spices

A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.

Desserts

Thin apple tart

Thin tart : on puff pastry.

Desserts

Chocolate and Griottines twelfth night cake

Griottines : cherries macerated in a kirsch liqueur.

Poultry

Chicken pannequet

Pannequet : crepe filled with a savory or sweet filling.

Appetizers

Poivrade artichokes with olive oil

Poivrade artichoke : young Violet de Provence artichoke.

Sheep and Goats

Knuckle of lamb with thyme

Knuckle of lamb : cut of meat located beneath the leg (gigot), surrounding the shinbone of the hind leg.

Poultry

Stuffed capon with mushrooms

Desserts

Wild strawberry yogurt ice cream

Warm starters

Soufflé

Served hot.

Cheeses

Tête de moine Extra

Switzerland. Bernese Jura.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : over 6 months.

Sauces

Marinière sauce

Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.

Desserts

Molten dark chocolate cake

Dark chocolate : with more than 70% cocoa.